There’s nothing worse than some diet that tells you you can’t eat carbs, am I right? One of the biggest things I have learned over the last four years as a health & fitness coach (as well as while I’m currently getting certified as a Master Coach in the nutrition program I follow) is this:

  • Cutting out major food groups from your diet is not healthy or effective in the long term.
  • Your body needs healthy carbs for energy.
  • Fruit is NOT the enemy because it has sugar in it. In fact, naturally-occurring sugar like that in fruit is GOOD for you.
  • Fad diets, wraps, crazy weight loss cleanses, and “magic pills” DO NOT work in the long term. Ever.

Which leads me to say this: the nutrition plan, Ultimate Portion Fix, I’ve been following for the last four years, that’s kept 40 lbs. off my frame and toned me up in places I have never been toned before, gives you the freedom to eat CARBS and FRUIT and enjoy your wine and pizza and still LIVE! Cause what’s the point in depriving yourself all.the.time and still not getting the results you want?

This recipe is just ONE of the 300+ that I can choose from on a daily basis for myself and kids. Yep, my KIDS LOVE THIS RECIPE, too! Did you hear that moms? My kids eat this, too! Why? Because Ultimate Portion Fix isn’t just about getting me and my husband healthy–it also incorporates kids into it, too! They start making better food choices, they start to naturally eliminate processed sugar from their diets because we have an arsenal of healthy recipes that not only taste amazing but fill their little bellies up with HEALTHY food!

I digress.

You just want the recipe, right? 🙂 Here it is, below! But if you’d like to know more about I got from the pic on the left to the one on the right, it’s with this nutrition program! Want to know more? Click here and fill out the form and I will give you all the details! Try it risk free for 30 days! You just may gain a whole new life (and body) just by giving it a try!

Serves 4, 3 shells each

INGREDIENTS 

  • 12 dry jumbo pasta shells
  • 1 lb. raw 93% lean ground turkey
  • 1 tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
  • ½ tsp. fennel seeds *I didn’t have fennel seeds so I used caraway seeds
  • ½ tsp. crushed red pepper flakes (optional)
  • 1 Tbsp. ground paprika
  • 3 cloves garlic, finely chopped
  • 2 tsp. cold water
  • 1 Tbsp. olive oil
  • 2 cups FIXATE Marinara (see separate recipe for FIXATE Marinara), divided use
  • 4 cups coarsely chopped baby spinach
  • ¼ cup chopped fresh basil
  • 1 cup part-skim mozzarella cheese (optional)

DIRECTIONS

  1. Preheat oven to 350º F.
  2. Cook shells according to package directions. Rinse under cold water. Set aside.
  3. To make sausage mixture, combine turkey, salt, pepper, fennel seeds, red pepper flakes (if desired), paprika, garlic, and water in a large mixing bowl; mix with gloves (or clean hands) until sticky and thoroughly combined. Set aside.
  4. Heat oil in large skillet over medium-high heat, until fragrant.
  5. Add sausage mixture; cook, breaking into small pieces with a wooden spoon, for 4 to 6 minutes, or until cooked through.
  6. Add 1 cup marinara, spinach, and basil. Bring to a gentle boil; gently boil for 2 minutes.
  7. Place remaining 1 cup marinara in bottom of a 9 x 9-inch casserole dish. Set aside.
  8. Fill each shell with approx. 3 Tbsp. turkey mixture. Place in prepared casserole dish, seam-sides up. Top with cheese, if desired. Bake for 10 to 12 minutes, or until hot and bubbly. Enjoy.

RECIPE NOTES:

  • It’s best to slightly undercook the shells, as they will continue to cook in the oven. Most boxes will have pre-bake boil times. It’s usually about 9 minutes.
  • If your boiled shells are going to be sitting for a while, it’s best to lay them out on a sheet pan after rinsing to avoid them sticking together.
  • You can use store-bought marinara sauce if you prefer. Look for a product without added sugar. CONTAINER EQUIVALENTS (per serving): 1 green, 1 red, 1 purple, 1 yellow, 1 blue, 2 tsp.
  • I like to double this recipe then freeze the individual leftover shells until solid. Then place them in a resealable freezer bag for storage. This way, when I want stuffed shells, I simply place a couple in the refrigerator the night before to defrost, then warm them through in a 350º F oven.

21 Day Fix and Ultimate Portion Fix container breakdown per serving:

2 green, 1 red, 1 yellow, 1 blue, 2 tsp.

FIXATE Marinara

Serves 28 (approximately 2 Tbsp. each)

INGREDIENTS

  • 2 Tbsp. olive oil
  • ¾ cup onion, chopped (approx. 1 medium)
  • 4 cloves garlic, finely chopped
  • 3 oz. tomato paste
  • ¼ cup red wine
  • 2 cans (28-oz. ea.) whole peeled tomatoes, pureed (preferably San Marzano)
  • 2 Tbsp. coconut sugar
  • 1 tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 3 oz. Parmesan (or Parmigiano) cheese rind
  • 3 Tbsp. finely chopped fresh basil

DIRECTIONS

  1. Heat oil in large saucepan over medium-high heat.
  2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn.
  4. Add wine; cook, stirring constantly, for 2 to 3 minutes.
  5. Add tomatoes, sugar, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes.
  6. Add cheese rind; cook, uncovered, stirring occasionally, for 1 hour.
  7. Remove cheese rind. Add basil; mix well.

RECIPE NOTES

  • Choosing the right canned tomato can be tricky. Quality definitely matters, but price doesn’t always reflect quality. Look out for tomatoes that appear pale and watery, or taste bland and overly acidic. Let taste be your guide. Also, I always buy whole peeled tomatoes and blend or crush them myself because producers save the best tomatoes for whole canning, and send the lower-quality yield to the grinder.
  • The Parmesan rind is not totally necessary, but it is a great way to add depth to the sauce without much by way of extra calories. I always save the rinds from hard cheeses like Parmesan and pecorino Romano to add to sauces and soups for extra flavor.
  • If cooking the sauce for a long time, to further develop the flavors, add 1 to 2 cups water, ¼ cup at a time, to achieve desired consistency; cook, on very low heat, covered, stirring about every 5 to 10 minutes, for 4 to 6 hours.
  • Store in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

21 Day Fix and Ultimate Portion Fix container breakdown per serving:

1 green 1 tsp.

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